Lovin' From the Oven

OREO Cookie Ball Gingerbread Houses

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Are you guys getting ready for the holidays already? I know I am. My Christmas tree is up and I’m ready to go. I’ve made my baking lists for the holidays, and these OREO Cookie Ball Gingerbread Houses are at the top of the list! They make cookie balls much more festive.

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You can find these Gingerbread Flavored OREO Cookies at your local Target (where else do I get anything?). They’re available now, so snatch them up and start rolling!
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I admit, I’m not the best decorator. I don’t have the best hand and I’m certainly not that patient when it comes to decorating. If I can do this, anyone can!IMG_9172

I think they turned out pretty cute, don’t you?
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They’re delicious on the inside. Gingerbread Flavored OREO Cookies taste exactly like gingerbread.. full of holiday flavor. You can eat these in one bite and they’re easy to make on your own. After all, you only need two ingredients for the inside: OREO Cookies and cream cheese!
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If you just want to eat OREOs straight out of the bag, I don’t blame you. You can twist ‘em, dunk ’em, use ‘em in recipes or just eat them. Every variety of the OREO family is sure to please and delight, so try them all!

You can find additional ideas with what to do with OREOs here:
OREO Santa Hats
Peppermint-OREO Cookie Balls
and more!

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OREO Cookie Ball Gingerbread Houses

Prep Time: 1 hour

Total Time: 2 hours, 10 minutes

Yield: 20

Serving Size: 1 cookie ball

170 calories, 9g total fat

9g total fat

Start a new tradition this holiday season and decorate these tiny gingerbread houses with your family. You're sure to have a ball (pun intended)!

Ingredients

  • 3 oz. brick cream cheese, softened

  • 1 pkg. (10.7 oz.) Gingerbread Flavored Crème OREO Cookies, finely crushed
  • 
2 pkg. (4 oz. each) semi-sweet baking chocolate, melted

  • 5 small gumdrops or spice drops, each cut crosswise into 4 pieces

  • 20 confetti sprinkles

  • 2 Tbsp. assorted holiday sprinkles (mini candy canes, gingerbread men and/or Christmas trees)

  • 2 Tbsp. white decorating icing

  • 1 Tbsp. white sparkling sugar or edible glitter

Directions

  1. Mix cream cheese and cookie crumbs until blended. Roll into 20 (1-inch) balls. Press each into gingerbread-house shape by squaring off bottom of ball and pinching top to resemble the peaked roof.
  2. Place in single layer on bottom of shallow waxed paper-lined pan. Freeze 10 min.
  3. Dip cookie balls, 1 at a time, in chocolate, turning to evenly coat each cookie ball with chocolate. Return to pan. Immediately decorate with candies and sprinkles as shown in photo, using any remaining chocolate to attach decorations as needed. Decorate roofs with icing and sugar for the snow.
  4. Refrigerate 1 hour or until firm. Keep refrigerated.

Notes

Tips How to Easily Coat the Cookie Balls
Keep the cookie ball houses refrigerated until ready to dip in the melted chocolate. Then, add balls, in batches, to bowl of melted chocolate. Use 2 forks to dip houses in chocolate until evenly coated. Remove with forks, letting excess chocolate drip back into bowl. Place houses in prepared pan; decorate and let stand until firm. If chocolate becomes too thick, add up to 1 tsp. shortening to each 8 oz. of chocolate. If desired, 3 pkg. (4 oz. each) semi-sweet baking chocolate can be melted to use for dipping; the leftover melted chocolate can be allowed to harden at room temperature and then stored in airtight container until needed for another recipe.


https://lovintheoven.com/oreo-cookie-ball-gingerbread-houses/

Day 5: Crispy Bits Chocolate Chip Cookies

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Have you ever tried baking a cookie and then re-baking it into another cookie? Well, that’s exactly what I did for day 5 of my 12 days of cookies! The results were amazing! Sure, it may take a little more time, but you’re still only making one dough.
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My DH actually preferred eating the first batch of baked dough since I made them crispier. I didn’t even try to make the first batch pretty since they were going back into the dough. I literally look a chunk of dough, broke it apart onto a lined baking sheet, and then baked them as is in small pieces. IMG_9501

The cookies come out a bit darker than normal with a dreamy swirl.IMG_9502

Yes, yes, yes.
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Oh, and aren’t these platters a beaut? You might remember them from an old post, only a little different. It’s from Mad Hatter’s Platters! I changed the top to a different plate for Christmas. I love how easy they are to customize and adapt for the different seasons. You can change sizes, colors and shapes as long as you have the rod that holds them together.

A couple of my favorites from their site include: the blue & white southwestern two tiered, cream & teal three tiered, gold polka dot two tiered, and the teal w/ruffled bow two tiered. If you’re still doing some last minute shopping for the holidays, I’d highly recommend Mad Hatter’s Platters for the entertainer/baker!

Recipe from Cookies and Cups

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Day 5: Crispy Bits Chocolate Chip Cookies

Ingredients

  • 1 cup salted butter, room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 egg plus 1 yolk
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2¼ cups flour
  • 2 cups chocolate chips

Directions

  1. Preheat oven to 350°. Line a baking sheet with Silpat and set aside.
  2. Cream together the butter and both sugars. Mix in egg, extra yolk and vanilla.
  3. Gradually stir in the baking soda, salt, and flour. Stir in chocolate chips.
  4. Separate out 1½ cups cookie dough and crumble the dough onto your baking sheet into small pieces. Bake for 7-9 minutes until brown, but not burnt. Remove from oven and let slightly cool.
  5. Crumble the baked cookies back into the cookie dough until just incorporated.
  6. Scoop the dough by tablespoons back onto the baking sheet and bake for another 8-9 minutes.
https://lovintheoven.com/crispy-bits-chocolate-chip-cookies/

 

 

Day 4: Oatmeal Cookies

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We’re keeping it simple for day 4 with these oatmeal cookies. Nothing fancy here… just oatmeal and no extra add-ins. That’s the way you have to do it sometimes. Return to basics!

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These cookies are so so good. I know I say a lot of cookies are good, but these really are. They’re not very sweet, soft, and chewy.

I feel a little behind on my Christmas shopping this year. Well, I got all of the kiddos done, but I still have some more to do. Thank goodness for the internet and online shopping! I’ve been busy working with the nursery. I know it’s still early, but I can’t help feeling antsy with a disorganized room.

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I spent the whole week putting together a dresser, which was a complete pain in the butt. I’d highly recommend buying a dresser that’s already put together or hiring someone to put it together for you (especially if you’re almost 30 weeks preggers!). My DH works all day and can’t lift heavy things because of his back surgery a couple of months ago, so it was up to me to get things done.

I’m already starting to feel quite large and in charge, getting out of breath over little things, so I figured the sooner the better. All of the big stuff for the nursery is complete and I couldn’t be happier! Now it’s just a matter of nesting whenever the time comes.

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For plain cookies, these turned out beautifully. The ridges on top, the browned edges, the way they perfectly spread out… These would be great in a cookie basket or gift bag for the holidays. If you reallllly want, you can add some chocolate chips or toffee to the mix. Trust me, it’s not necessary. Whatever you do, don’t skimp on the cinnamon! That’s the most important part.

Recipe from Breanna’s Recipe Box.

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Oatmeal Cookies

Ingredients

  • 1/2 cup butter, room temperature
  • 1/2 cup shortening
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tsp cinnamon
  • 1 tablespoon vanilla
  • 2 1/4 cup all-purpose flour
  • 2 cups old fashioned oats

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together sugars, butter, and shortening. Beat in the eggs and vanilla.
  3. Add baking soda, salt, baking powder, and cinnamon. Add flour and oats and mix until just combined.
  4. Roll dough into balls and bake for 10-12 minutes.
https://lovintheoven.com/day-4-oatmeal-cookies/

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